page_title: Pisang goreng
section_title: Ingredients
hierarchical_section_title: Pisang goreng / Ingredients
caption_attribution_description: English: Fried banana fritters. Also known as "goring pisang" in the Malay language. ("pisang" means banana. "goring" means fried.)
context_page_description: Pisang goreng is a snack made of banana or plantain, covered in batter or not, being deep fried in hot cooking oil, and is popular in Indonesia, Malaysia, Singapore, and Brunei.
  Pisang goreng is most often associated with Indonesia, and indeed the country has the largest variety of pisang goreng recipes. However, this fried banana snack is also considered native to neighbouring countries; particularly Malaysia, Brunei and Singapore. It is consumed as a snack in the morning and afternoon. In Indonesia and Malaysia, pisang goreng is often sold by street vendors, although some sellers have a storefront from which to sell their wares.
context_section_description: Plantain is often used instead of banana. Traditionally, some cultivars of banana such as pisang raja, pisang tanduk and pisang kepok are the popular kind of banana used for pisang goreng. These banana cultivars has mild sweet and sour flavor and firm texture that will not crumble upon being fried. Pisang raja however, has softer texture and fragrant aroma. The banana is often battered and then deep fried in ample of palm oil. Pisang goreng might be battered or plainly deep fried. The batter most commonly uses the combination of flour, either wheat, rice flour, tapioca or bread crumb. Several recipe might add coconut milk or milk and vanilla extract into the batter to add aroma.
  Most of traditional street vendors will then sell them as it is, without any additional ingredients or toppings. However, fancy coffee shops, cafe and restaurants that serve pisang goreng are more sophisticated and present them in various ways; such as sprinkled with powdered sugar, cinnamon sugar, cheese, jam, condensed milk, chocolate or vanilla ice cream.
caption: Pisang goreng
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